Thoughts about skating and the practice of everyday life

Pecan pie truffle recipe

A number of years ago, some of my friends and I started an annual cookie exchange. For me it has morphed into a cookie/candy exchange; last year my contribution was Andes mint fudge and this year I made pecan pie truffles. There are a number of recipes out there that use bourbon, but this one is sans alcohol.

Easy to make, no baking involved (except to toast the pecans), and delicious if you are not nut-free or chocolate-averse. I got this recipe from a blog called “High Heels and Grills“, the blogger there adapted it from Style Blueprint.

Pecan Pie Truffles
Makes 2-3 dozen truffles

Ingredients:

2 & 1/2 cups pecans, toasted and finely chopped, separated

1 cup graham cracker crumbs

1 cup light brown sugar, packed

1/2 tsp. salt

2 Tbsp. maple syrup

3/8 cup corn syrup

1 & 1/2 tsp. vanilla

8-16 oz dipping chocolate (explanation below)

Directions:

I chopped the nuts (coarsely) in the food processor after toasting them at 375 degrees for just a few minutes, then used the same food processor bowl to make graham cracker crumbs (there are around 9 standard double graham crackers in a cup of crumbs).

Melt the dipping chocolate. (Some bloggers suggest 16 oz. of pre-packaged dipping chocolate. I use around 8 -12 ounces of chopped dark or semi-sweet chocolate and maybe a scant teaspoon of vegetable oil (you could use butter too), melted by microwave on high for 30-seconds at a time and stirring in between. I stop heating when there are still a few unmelted pieces, then stir until the chocolate is melted and smooth.

Coat the truffles with chocolate (you can dip them with a fork, or use fingers). Scrape dripping chocolate off the bottom back into the chocolate bowl and place them wax paper.

Sprinkle some pecans on top of the truffles before the chocolate hardens.